Saturday 31 October 2015

Wholemeal Pumpkin Pie Rolls

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I've been experimenting a lot with my baking since my Type2 Diabetes diagnosis, and I have to say in all truth a lot of my experiments have been quite disappointing . . .  it seems that when you take the sugar and fat out of things . . .  and pile in fibre, the results have been largely nothing to write home about.  One exception has been these lovely wholemean pumpkin pie rolls!

Friday 30 October 2015

Orchard Pan Roast with Sausages

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There is nothing the Toddster enjoys more than a good British banger.   They are not something we eat really often, but when we do we tend to opt for a quality banger . . .  something which is meaty and well flavoured . . .  without a lot of fillers and ingredients that are questionable, and if they are wheat, gluten and dairy free, so much the better!  I like knowing exactly what is in my sausage!

Thursday 29 October 2015

Spider Dip . . BOO!

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I wanted to share this tasty dip with you before Halloween.  I made it for the Missionaries the night of the party we had for them.  It's a variation on my Mexican dip, with the main variations being in how you layer everything in the dish and in presentation.

Tuesday 27 October 2015

Turkey and Stuffing Casserole

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I scored some cheap Turkey Breast Fillets at the shops last week.  We love turkey in this house, turkey burgers being a real favourite.  You often see turkey steaks or turkey chunks, but I have only ever very rarely seen Turkey Breast Fillets, so I did what any turkey lover would do.  I bought them.  I froze one and then used the other one to make this delicious casserole!

Monday 26 October 2015

Now that's some seriously tasty pig!

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I was recently sent some Serious Pig Charcuterie to review in the way of several snacking salami sticks, notably the Classic and the Chilli and Paprika.

“Serious Pig” is a  British company, a London based craft meat business, whose idea for snacking salami was thought up over a couple of pints and a few less-than-mediocre snacks eaten down at their local.  Since then, the pair have created arguably some of the best snacks in the country in the shape of two snacking salamis and a sliced lean offering, which they call snakingham.  All products have been expertly crafted using the finest British pork available and seasoned to perfection. They are now leading a crusade to inspire food brands to be more transparent about their ingredients.

The Peckham based charcuterie business has launched a "craft not crap" campaign to stop brands from misleading customers about unhealthy, overly processed junk foods and get the country snacking on more authentic products.

This campaign comes after leading scientists, writing in the British Medical Journal recently called for a pan on artificial trans fats from processed food which they claim (the BMJ) could save 7,000 lives.  As it stands at the present, there are no laws specifically designed to ensure food manufacturers label trans fats associated with processed foods.  Serious Pig founder George Rice claims that Producers hold the power to do this.

As a part of its initiative, Serious Pig is pledging to be fully honest with it's customers by adfding images, tasting notes and descriptions of two breeds of pigs to its website.  They are then hoping to encourage people to vote, via social media, for the pig they think would taste best in it's next batch of snacks.   The campaign aims to educate larger food manufacturers about the benefits of being transparent with it's customers and give consumers a rare glimpse into an honest, and open product creation process.

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My thoughts -  The Chilli and Paprika had a bit of a kick, but not in any way which I found to be overpowering.  I quite likes.   The Classic was gorgeous with a delicious combination of spices and herbs,  and a mix of black peppercorns which really enhanced the flavours.  In all, the classic was my favourite.   Both were meaty and I can see where they would be a popular nibble for with drinks.  I like that they are a 100% British product and I like the company's ethos in wanting transparency and honesty when dealing with the consumer.   That really strikes a positive note with me!  Many thanks to them for sending me these to try.  As always any and all opinions are my own.

Available at Boroughbox and Ocado.

Visit their Website
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Follow them on Instagram

Macaroni, Cheese and Tomato Bake

 Macaroni, Cheese and Tomato Bake

 There is one ingredient that I am never without in my store cupboard and that is tinned tomatoes.  I just adore tinned tomatoes.  

They are an ingredient that I use often in my recipes and I confess . . .  on a hot summer's day nothing is nicer than to sit down to a bowl of chilled tinned tomatoes and a slice of bread and butter!  Nirvana!  To me this is bliss.  

Tomatoes  picked right at their peak of freshness and then preserved for us to use at will.  This is one ingredient you will never find lacking in my kitchen, end of . . .


I was recently sent some  Tarantella Organic Tomato products to use in my cooking and I was just thrilled, especially as I use tomato products often in my cooking.   

I had purchased a tin of these tomatoes just recently while they were on special at the shops, but had resisted buying more because they were not a tomato brand that I had ever really used before.   

After having used them, and learning more about them, I now wish I had stocked up.

The Tarantella brand demonstrates real Italian passion for food and takes pride in bringing you the best tasting tinned tomatoes, passata and paste. Tarantella tomatoes are raised by Mother Nature with help from the rich Italian soil and hot Mediterranean sun and harvested at their optimum so that they are ripe and juice, which is why they taste so delicious.

Tarantella's tomato range is recognised for its characteristic rich, thick, high brix tomato juice; a great base for Italian inspired recipes including soups and sauces.

Canned tomatoes, passata and paste: 
Organic Passata
 Organic Tomato Paste
Organic Chopped Tomatoes
Organic Peeled Plum Tomatoes

Tarantella canned tomato products have been around since 1892.  Authentically Italian, they are
sourced from the heart of Italy,  naturally produced with no additives or fertilisers and no pesticides.  They are also GM free

Macaroni, Cheese and Tomato Bake

I used the chopped tomatoes and tomato puree/paste to make my delicious Macaroni, Cheese and Tomato Bake which is a real favourite in this house.  

You start by making a delicious tomato sauce which is combined with cooked macaroni . . .  a very simple sauce using minced onions, tomatoes, basil, tomato puree and seasoning.

Macaroni, Cheese and Tomato Bake

This gets poured into the bottom of a buttered baking dish . . .

Macaroni, Cheese and Tomato Bake

A rich cheese sauce is then poured over top . . .  homemade of course . . .  and the whole thing is then baked until it is bubbling and golden brown.  

I like to add a crushed cracker crumb topping.

Macaroni, Cheese and Tomato Bake

I always think casseroles such as this just beg to be topped with something crunchy . . . but that is just me.  It's not really necessary.  

In any case this was the perfect casserole in which to showcase those lovely Tarantella Organic tomatoes!

Macaroni, Cheese and Tomato Bake

*Macaroni Cheese and Tomato Bake*
Serves 4
A delicious macaroni casserole with a fabulous tomato sauce and topped with a rich cheese sauce before baking.  Can you say moreish?

225g dried macaroni (1/2 pound, 8 ounces)
1 medium onion, chopped
1 TBS olive oil
800g tinned tomatoes, drained (2 14 ounce tins)
4 tsp tomato puree (tomato paste
2 TBS freeze dried basil flakes
75g of butter (1/3 cup)
50g plain flour (1/3 cup)
1 tsp dry mustard powder
425ml of milk (about 14 1/2 fluid ounces) warmed
225g of strong cheddar cheese, grated (about 2 cups)
salt and pepper to taste
a handful of cracker crumbs   

Macaroni, Cheese and Tomato Bake

Heat the oil and add the onion.  Cook gently until softened.  Add the drained tomatoes and the tomato puree.  Cook together for a few minutes.  Stir in the basil and break up the tomatoes with a wooden spoon.   Season to taste with some salt and pepper.   Set aside.   

To make the cheese sauce, melt the butter in a saucepan.   Whisk in the flour and mustard powder.   Cook, whisking for at least one minute, and then slowly whisk in the warm milk.  Cook, whisking constantly, until the mixture thickens and comes to the boil, making sure it doesn't catch on the bottom.  Whisk in 175g (1 1/2 cups) of the cheese, stirring until it melts.  Set aside.

Preheat the oven to 200*C/400*F/ gas mark 6.  Cook the macaroni until al dente according to the package directions.  Drain well.   Stir the cooked macaroni into the tomato mixture.  Pour into a large baking dish and smooth over.  Pour the cheese sauce evenly over top.  Sprinkle evenly with the remaining cheese.  Sprinkle on a handful of cracker crumbs.

Bake in the heated oven for 20 to 25 minutes or until golden brown.  Enjoy!


We have also enjoyed a delicious margherita style pizza which I used the passata to make the sauce.  You can find that recipe here.

I confess it's really good. I think that the sauce makes the pizza, don't you?


Tarantella is now sold nationally through a network of wholesalers, supermarkets and online stockists.

A bit of trivia: 
Tarantella Peeled Plum Tomatoes were favoured by Miners in the Midlands, post Second World War, as a drink that would help hydrate them and coat the backs of their throats to stop them getting dry and dusty gullets. The miners would drink the premium brix juice before eating the tomatoes; a true testament to the high quality.

Many Thanks to Tarantella for sending me these tomato products to try out.  We really have enjoyed them and they are a product I will now actively seek out and buy for use in my home kitchen. 

Note:  Although I was provided with the tomatoes free of charge, I was not required to write a positive review. All opinions are quite simply my own. 

Macaroni, Cheese and Tomato Bake 

This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: 

Sunday 25 October 2015

Monster Fingers for Halloween

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The other night we had a bit of a Halloween "Do" for the sisters and elders in our care.  I know it was a bit early, but transfers are this week and we wanted to do it while the ones we have at the present are still here.  The next lot will have Thanksgiving and Christmas, but this lot gets Halloween.  They're not allowed out and about on Halloween or Bonfire night for their own safety, which is a good thing.  You can't take chances with these youngsters who are so far away from their kin and homes.  So we celebrated Halloween a week and a half early.  Nobody complained.

Saturday 24 October 2015

Blueberry and Lemon Loaf

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I have spent the last month and a half experimenting with baking this, that and the other . . .  trying to bake something which is diabetic friendly that is satisfying and toothsome . . . I'm still working on it.  So far most of my efforts have been incredibly lacklustre and pretty blah.  I find myself yearning for a cooking I can sink my teeth into that actually tastes good.  Sigh . . . I feel a bit disheartened at times when I think will I never ever be able to eat a cookie or a cake that tastes good again???? 

Friday 23 October 2015

Grilled Chicken with Broccoli Pesto Pasta

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 Carbohydrates are very important  to a person's diet, wether you be diabetic or not.   They are your main source of fuel to keep your body and brain going and active.   They also are the things which affect your blood glucose levels the most, so it's really important as a diabetic to know which carbohydrate sources are worth ingesting and are the most nutritious!  It goes without saying that if you are having to limit your carb intake, you will want the ones you do eat to count in positive ways.

Thursday 22 October 2015

Chinese Coleslaw

Chinese Coleslaw

I had often heard of Chinese Coleslaw, but had never eaten it.  Sister Johansen was telling me the other day how very delicious it was and how much she enjoyed it and how popular it was at pot lucks and other get togethers.

So I decided to make some for the Halloween party we threw for the kids on Tuesday evening.   I found the  recipe on Brown Eyed Baker, but there are a bazillion of these same recipes floating around.

 Chinese Coleslaw

It made a nice big bowl of salad.   You can't get coleslaw mix around here and so I created my own by thinly slicing white and red cabbage and grating a carrot.   

Other than that the ingredients are very simple.

Chinese Coleslaw

I did make a few changes.  I used Chinese Rice Wine Vinegar, not white vinegar and I substituted a tablespoon of the oil with toasted sesame oil.   

It's supposed to be Chinese right?   So why not use Chinese vinegar and some sesame oil for more authentic flavours???

Chinese Coleslaw

I suppose the thinking is that Ramen noodles are Chinese, but if I am not mistaken . . .  are they not Japanese?  I'm not sure.  I only know they add a nice crunch.  

I also used toasted flaked almonds and I toasted the sunflower seeds for a bit in a dry frying pan to bring out their nuttiness.

 Chinese Coleslaw

It is rather high in fat and calories for a salad however and so I am wondering if I might not be able to reduce them by a great deal if I used 2 parts oil to 1 part water and a sugar substitute or stevia instead of the regular sugar.  

And in all truth you could probably cut the oil by half anyways, without it causing too much of a problem.   There are enough other things in there to give it flavour and  if you use part toasted sesame oil, well . . .  that gives a whole lot of flavour anyways!

Chinese Coleslaw

In any case the kids really enjoyed this and I brought home an empty bowl.   Result! 

 I had a small portion myself so that I could see what all the fuss was about, and I was pleasantly surprised.  It was fabulous!  Enjoy!

Chinese Coleslaw

*Chinese Coleslaw*
Makes 12 to 16 servings

I made this to take to a party the other day, adapted from a recipe I found on another blog.  I can't believe I had never made this before. It was fabulous!  It is rather high in fat however, so I will have to figure out a way to get that down.   Also if you substituted it with sugar substitute instead of sugar, that would also make a difference. 

2 (16 ounce) bags of coleslaw mix
(I used 1 small head of cabbage, trimmed, cored and thinly sliced,
1 medium carrot, peeled and grated, and 1/4 of a small red cabbage, cored and thinly sliced)
1 bunch of spring onions, trimmed and chopped
170g of toasted flaked almonds (1 cup)
115g of shelled sunflower seeds (1 cup)
2 single serving packages of Ramen type noodles, crushed
For the dressing:
225ml of sunflower or canola oil (1 cup) (Less 1 TBS)
1 TBS toasted sesame oil
90g of caster sugar (1/2 cup)
78ml of chinese rice wine vinegar (1/3 cup)
the two seasoning packets from the noodles
salt and pepper to taste

Chinese Coleslaw 

Put all of the vegetables into a large bowl, along with the nuts, seeds and crushed noodles.   Whisk together the dressing ingredients until well blended.  Pour over the vegetables in the bowl and toss to coat evenly.  Cover and chill until ready to serve.

Note - you could add dried cranberries or chopped dried apple to this and it would be delicious, as would chopped dried apricots and sultanas.

Chinese Coleslaw

Calories per serving (based on 16 servings, each at 107g):  290
Fat: 21.3g
Carbs 21.9
Sugars: 6.8g
Protein:  3.9g

Wednesday 21 October 2015

Popcorn Popping with a Cinnamon Swirl

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I love popcorn and one of my favourite brands is Portlebay Popcorn, so when they recently asked me if I would like to try their new  Cinnamon Swirl - crunchy sweet popcorn - I jumped at the chance!

Portlebay Popcorn is all popped by hand in Devon with nothing more than a touch of rapeseed oil, a touch of raw cane sugar to give it a delicious crunch and their totally natural seasonings.  They are gluten free and have both Savoury Krackle Corn  ( Classic, Orchard Wood Smoked Cheddar, Wasabi and Sweet Ginger, Crispy Bacon and Maple Syrup, and Chilli and Lime) ad Sweet Flavours (Very Berry, Lemon Sherbet, Cappuccino and the new Cinnamon Swirl).

From classic Sweet and Salty Kracklecorn through to the kick of Chilli and Lime and the fizzy fun of Lemon Sherbet, all of their nine flavours are equally moreish. They come in small packs which  are made for snacking, or  big bags that are perfect for sharing with friends. Kracklecorn is a wholegrain and naturally high in fibre.

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And just what do I think of this new Cinnamon Swirl?  Why, it's fabulous of course.  Completely different than what I was expecting.  I was expecting it to taste like a cinnamon bun, but amazingly it tastes like spiced apple cider!  It's just gorgeous and would be lovely put out in snacking bowls when you have your guests over for drinks during the holidays!  I give it a nice 10 out of 10 and

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and an English Kitchen Hearty Two Thumbs Up!  I am in love!  I think you will be too!

Available at Tesco's, Booths and Budgens across the country as well as a network of independant shops and stockists, including Soho Coffee, Thorntons as well as Sainsbury's regionally.    Additionally Portlebay Popcorn donate 25 % of their online sales to their nomincated charity CHICKS.

Image courtesy of Portlebay
To find out more check out
Follow them on Facebook
Follow them on Twitter  

Note - although I was sent several bags of popcorn to try at no charge, any and all opinions are my own.

Grilled Apple, Bacon and Cheese Sandwich

Bacon . . . it's something I don't eat very often . . .  but when I do, I like to make sure it's a good bacon.  After all, if I am going to splurge on a bit of a calorie bonus . . .  I want to make it worth my while!  More often than not, I will opt for a good quality, dry cured and oak smoked back bacon, cut thickly, with not too much fat on it.  It's a real treat!

Monday 19 October 2015

Greek Roasted Peppers

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Controlling how much you eat can be as large a challenge as deciding what to eat can be when you are trying to control diabetes and eat smarter.  At first it can seem a bit daunting, but with time and understanding it becomes a bit easier . . .  the changes almost become  seamless part of your life.   What to put into your shopping card . . .  how to count carbs, downsizing servings, etc.   all are steps towards becoming a healthier person.

Sunday 18 October 2015

Maple Oatmeal Muffins

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It has been almost a month since I was diagnosed as having Type 2 Diabetes.  In that month I have taken myself off of sugar almost 100%, and switched my way of eating almost completely.  It hasn't been easy.  It's been really hard . . .  and there are many days which I feel really lousy.   Dizzy mostly, but I am hoping that will soon rectify itself.   I have also been having to take extra iron, which doesn't make me feel very well either.  On the plus side, I've lost a stone in weight . . .  that is 14 pounds to you North Americans.

Saturday 17 October 2015

World's Best Chocolate Chip Cookies

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I confess these cookies are not diabetic friendly, or diet friendly in any way, but I wanted to bake something for the young  missionaries to take to our District meeting the other day, and so I baked them these cookies.  I couldn't believe that I hadn't already shared the recipe on the blog!

Friday 16 October 2015

Cauliflower, Green Bean and Tomato Salad

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In my quest to get more fruit and non starchy veg, fibre and vitamins into my diet, I created a delicious salad the other day which we enjoyed along with some steak and a baked potato.  I really love salads and I could eat them every day of the year, and to be honest . . .  every meal!  The Toddster . . .  he's not a real salad lover,  but I like to think that I am converting him, one delicious salad at a time!

Thursday 15 October 2015

An American Style Foodball Feast!

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America’s National Football League will be coming to Wembley for three games in October and November making the perfect opportunity to cook up a winning spread that’s every bit as American as the national sport! With the pre-match entertainment previously including Calvin Harris and Joss Stone, you’ll need flavoursome food to match the show, so Newman’s Own have put together some mouth watering recipes for you to try.

The matches on 4th and 25th October as well as 1st November will see six clubs from across the US bring a huge and exciting part of American culture to the UK. Newman’s Own has got delicious burgers to serve up with loaded skins, as well as pork and rice with a twist. Newman’s Own, the all-profits-to-charity family favourite, has a range of salad dressings, BBQ sauces, pasta sauces and marinades available throughout the UK. Newman’s Own has already donated over £1million to a wide range of charities in the UK alone and over £250 million donated around the world.

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 *HERBED CHICKEN WITH RANCH COLESLAW*Preparation time: 12 mins
Cooking time: 20 mins
 Crisp breaded chicken strips served with a fabulous coleslaw from the people at Newman's Own.

1 ¼ cups (260 ml) dry breadcrumbs
1 ½ tsp (7 ml) dried sage
1/2 cup (120 ml) plain flour
2 eggs, lightly beaten
20 oz (600 g) chicken tenderloins
Oil, for shallow frying
For the Ranch Coleslaw
2 cups (475 ml) finely shredded green cabbage
1/2 cup (120 ml) finely sliced shallots
1 small green capsicum, seeded, deveined and finely sliced
1 stick celery, trimmed & finely sliced
1 red apple, finely sliced & tossed in 2 tablespoons lemon juice
1/2 cup (120 ml) walnuts, lightly toasted
6 tbsp Newman's Own Ranch Dressing

1. Make coleslaw. Combine all ingredients, except for dressing in a large bowl and mix to combine. Add dressing and stir. Set aside.
2. Preheat oven to 150ºC. Combine breadcrumbs and sage in a medium size bowl. Coat chicken in flour, then egg and then coat in breadcrumb mixture.
3. Pour oil into a large frypan to a depth of about 5mm. Heat over a medium-high heat. Cook chicken in 2 batches for 3 minutes each side or until cooked. Drain on paper towel (keep first batch warm in oven).
4. Serve chicken with coleslaw. 

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Preparation time: 10 minutes, plus 30 minutes marinating
Cooking time: about 30 minutes
Printable Recipe

Deliciously sticky BBQ Bangers served in crusty rolls with deliciously sweet caramelized onions courtesy of Newman's Own.

6 premium pork sausages
250 ml bottle Newman’s Own Sticky Barbecue Hickory Sauce
1 tablespoon olive oil
3 large red onions, thinly sliced
2 teaspoons soft brown sugar
1 tablespoon balsamic vinegar
Large handful rocket leaves
6 hot dog rolls or French stick, cut into 6

1.       Place the sausages in an ovenproof dish and cover with the sticky barbecue sauce, turning to ensure evenly coated in the sauce. Cover and leave to marinate in the refrigerator for about 30 minutes.
2.       Meanwhile, heat the oil in a large frying pan and cook the onion over a low heat for about 20 minutes, stirring often, until they are soft and starting to turn golden. Don’t be tempted to turn the heat up or they’ll burn.
3.       Add the sugar and balsamic vinegar and cook for another 5 minutes, stirring often, until they are caramelized.
4.       Meanwhile cook the sausages under a preheated hot grill or barbecue for 5-6 minutes each side, basting with the marinade, until golden and cooked through.
5.       Split each roll and top with a handful of rocket, a sticky sausage and a generous helping of the caramelized onions. 

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Serves: 4
Preparation time: 10 minutes, plus marinating time
Cooking time: about 20 minutes
Printable Recipe

A tasty entree from Newman's own. Tangy glazed chops and a spice pineapple rice.  What's not to like?

4 x 175-200 g pork chops or steaks
250 ml bottle Newman’s Own Tangy Carolina BBQ Sauce
For the pineapple rice:
250 g basmati and wild rice
250 g fresh pineapple chunks, finely chopped
1 red chilli, deseeded and finely chopped, optional
3 spring onions, finely chopped
4 tbsp freshly chopped coriander

1.       Place the pork in a shallow dish and add 6 tbsp of the sauce. Turn the meat to ensure it is evenly coated, then cover with cling film. Place in the fridge and allow to marinate for at least 30 minutes.
2.       Preheat the grill or barbecue until hot and cook the pork for 6-8 minutes each side, depending on thickness, until cooked through and the juices run clear, basting occasionally with the marinade.
3.       Meanwhile, cook the rice according to pack instructions. Drain well and stir in the pineapple, chilli, if using, spring onions and coriander. Serve the rice with the pork and a spoonful of the remaining sauce.

Newman’s Own Tangy Carolina BBQ Sauce, from Tesco, RRP £1.99 · Newman’s Own Ranch Dressing, from Tesco, Asda, Sainsbury’s, Morrison’s and Waitrose, RRP £1.49 · Newman’s Own Sticky Barbecue Hickory Sauce is available from Asda, RRP £1.99

Pasta with Aubergine Sauce (Eggplant)

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When I was in high school, my mother discovered Italian food, in the way of Italian Spaghetti . . .  which meant . . a tin of catelli spaghetti sauce, stirred into a pound of browned hamburger and heated through.  This was considered a real Italian treat.  I never liked the meat in the sauce, but was quite happy if she kept a couple of tablespoons of the sauce out for me to have on my spaghetti, meat free.

Wednesday 14 October 2015

Eat Like a Londoner

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One of my favourite places to go is London.  Now that we live up in the North West, we don't get to go very often, but when we were down in the South East, we went fairly often.  There is so much to see and do in London . . .

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Not to mention a virtual world of choice when it comes to eating . . .  but it can be a hit and miss unless you really know where you are going.  That's where a lovely book like the one I was sent just recently comes in really handy!

Eat Like a Londoner: An Insider’s Guide to Dining Out, by Tania Ballantine

Eat Like A Londoner by Tania Ballantine, an insider's guide to dining out is a great resource when it comes to finding a place to eat in the big smoke!

This generous pocket-sized book is a run-down of about a hundred restaurants and eating establishments dotted around the capital of various shapes, sizes and styles. Restaurants are arranged in terms of categories, with chapters covering cult classics. late nights, ‘small & buzzy’, and so on. There are other lists that further segment places by geographical area, places that are more forgiving for the last-minute diner, as well as vegetarian-friendly destinations.

It is well written, well presented, and contains some really lovely pictures of  stunningly delicious looking food and dining rooms.   This is a book quite honestly written by somebody who obviously knows what she’s talking about.  If you are planning on travelling to London in the near future or know someone who is,  and you want to gift them (or yourself) with a truly a lovely gift that is sure to come in really handy, I highly recommend this book.  With more than 100 handpicked places to cover every occasion from a quick meal to a full on special dinner, there is something in here to suit every occasion. 

Eat Like a Londoner
by Tania Ballantine
Published by Frances Lincoln

ISBN 978-0-7112-3679-0

UK £9.99
US $14.99
Canada $17.99

Many thanks to Frances Lincoln for sending me a copy for review.  Any and all opinions are my own.

Fig Clafoutis - Low GI

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Cooking and eating delicious food should be fun. Sometimes when one is faced with dietary restraints you can feel a bit down . . .  and like all of the fun has gone out of eating and cooking, especially if you are a person who loves to cook.

Tuesday 13 October 2015

Pancetta, Egg, Avocado & Tomato Sandwich

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I made the most delicious open face sandwich today.   Oh, but I died and went to heaven when I tucked into this.   The "Peat" sandwich . . .  or . ..  the Pancetta, Egg, Avocado and Tomato Sandwich.  A deliciously layered open face delight that isn't really all that bad for you!

Monday 12 October 2015

Turkey Taco Pizza

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Normally after having a turkey dinner I would be treating myself to a turkey sandwich with two slices of bread,  mayo, stuffing and cranberry sauce.   And enjoying it.   My new lifestyle means that is a no no and so today I made myself something different.   A Turkey Taco Pizza.   Sounds hedonistic, but it really isn't . . .

Sunday 11 October 2015

Gingered Pumpkin Custards

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Happy Thanksgiving to all of my Canadian family and friends!  I hope you all have a wonderful weeend filled with lots of love, gratitude and plenty of good eats.   Family dinners, they're the best!  I've been working hard for the past few weeks to figure out a dessert recipe that I could eat that would be just as satisfying as Pumpkin Pie (traditional at Thanksgiving feasts!) and here I am down to the wire and guess what!  I figured one out and it's fabulous!